Chicken and Barley Stew

This has all the markings of comfort food for me - the creaminess of the broth and the chewiness of the barley, the brightness of the dill and the warm bursts of the chicken. But be forewarned, this is best served immediately. Since it contains barley, the stuff will just keep absorbing liquid and expanding, so if you refrigerate the stew for later, it will have become a mass that you'll need to break apart, and the flavours will be muted. Since the recipe makes a lot, I usually halve it, which is easily done (just eyeball the barley measurement, it'll be fine).

¼ cup flour
1 tsp salt
½ tsp pepper
2 lbs skinless, boneless chicken breasts
¼ cup grape seed oil
2 carrots, sliced in half-moons
2 celery stalks, sliced
1 leek, sliced in half moons
1 garlic clove
1¾ cups pearled barley
6 cups chicken stock
1 cup water
½ tsp salt (yes, again)
¼ tsp pepper (ditto)
1 bunch fresh dill
1 Tbsp lemon juice
fresh tarragon
grated parmigiano

1. Cut chicken into 1.5" cubes. Combine flour, salt, pepper in shallow plate and dredge chicken, shaking off excess.
2. In cast-iron casserole or pot, heat 2 Tbsp oil and cook chicken in batches until golden, 2 minutes per side, adding 2 Tbsp oil each time you put in fresh chicken. Set chicken aside.
3. Add 1 Tbsp oil and cook carrots for 3 minutes, then add celery, leek and garlic and cook until softened, 2 minutes. Add barley, salt and pepper. Cook until barley starts to toast, a few minutes; you'll notice that the barley will take up the oil and moisture, this is a good thing. Browning and toasting all add flavour. Add stock and water and bring to a boil. Cover and simmer 20 minutes, stirring occasionally, until barley is almost tender.
4. Return chicken to pot, cover and simmer until cooked through, 10 minutes. Stir in dill and lemon juice and adjust seasoning. Sprinkle with tarragon and cheese to serve.